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Cheddar and Bologna Puff Pastry Jack-o’- Lanterns

Kids will have fun helping to assemble these Halloween partyappetizers. You can make them ahead, refrigerate on trays and bakejust before serving..

Ingredients

  • 2 sheet frozen puff pastry, thawed and cold
  • 4 slices Field Sandwich Bologna
  • 4 slices orange Cheddar cheese
  • 2 tbsp prepared mustard
  • 1 egg

Directions

  1. Preheat oven to 400°F.
  2. Unroll pastry onto lightly floured work surface. Cut into 8 rounds with 4 1/2-inch round cookie cutter. With sharp knife, cut out jack-o’-lantern eyes, nose and mouth from half of the rounds.
  3. Using the same round cutter, cut out 4 rounds each from bologna and Cheddar.
  4. Brush tops of solid pastry rounds with mustard; top with ham and cheese rounds. Top with cutout pastry rounds and press edges to seal.
  5. Place rounds on parchment paper–lined baking trays. Whisk egg with 1 tbsp cold water and brush over tops.
  6. Bake for 12 to 15 minutes or until golden and puffed. Let cool on rack for 5 minutes before serving.
Tip:

Add a sprinkling of herbs to the top of the jack-o’- lanterns to create green hair.

Nutrition Information

(Per 1 jack-o- lantern)
Calories 670
Fat 50 g
Cholesterol 95 mg
Sodium 960 mg
Carbohydrate 39 g
Fiber 1 g
Sugars 1 g
Protein 17 g
4
servings
00:15
prep time
00:30
total time
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